Lentil (Toor Dal) Rasam

Hope you all are well and taking care of yourself and family. I read that drinking something warm during this time helps. I prepared this super delicious soup with very few ingredients from my pantry. It is super easy and quick.

I started preparing tomato rasam at home few years back, since then whenever I have extra tomatoes getting ripe, my husband reminds me to make rasam. He absolutely loves home-made rasam. He always complements me saying that I make the best rasam! Making rasam for me is like 10 mins work and we both enjoy it so much. On my recent trip to India, I prepared it twice for my family there and they absolutely enjoyed it! They were so surprise how easy is to prepare at home. This time I decided to make it even healthier version by adding boiled toor dal (lentils). This one tasted even better and I think this is now the new favourite. I served it with medu vada which I prepared using appam pan.

Preparation Time: 15 minutes

Cooking Time: 25-30 minutes

Ingredients:
4 big ripe tomato
1/2 cup split lentils (toor dal) boiled
1 tsp turmeric powder
1 tbsp sambar powder
Oil for cooking
Salt to taste

For Paste
Small piece of ginger
3-4 cloves of garlic
1 green chili
1 cup Soft stems of coriander/cilantro
1 tsp black pepper
1 tsp cumin seeds

For Tempering
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp urad dal
1-2 dry red chili
Small pinch of asafoetida
7-8 curry leaves

Procedure

1. Soak toor dal for 30 mins then cook until completely soft. Or you can pressure cook until 4 whistle. Once pressure cooker cools down, remove cooked dal and then whisk it until smooth.

2. Blanch tomato in boiling water for 1-2 minutes and remove from the water. Blend it in blender to a smooth consistency. If you like, you can just pulse it in blender to keep some texture.

3. Make coarse paste of ginger, garlic, green chili, soft stems of coriander/cilantro, black pepper and cumin seeds using mortar pastel or chopper.
IMG_7909

4. In a pan heat the 1 tbsp oil, add cumin seeds, mustard seeds and urad dal. When mustard seeds stars to pop, add whole dry chili. curry leaves and asafoetida. Saute for 30 seconds. Then add paste made earlier and saute on low heat for one minute stirring continuous.
Tempering

5. Then add tomato puree, boiled dal, sambar powder,turmeric power, salt and 4-5 cups of water to make it slightly thin soup. Let it simmer on low for 10-15 minutes. You will notice your house busting with flavours of curry leaves, cumin and other flavours.

6. Before Serving garnish with coriander leaves. Enjoy this lentil rasam/soup itself or serve with idly, dosamedu vada or with plain rice. It is spicy, tangy and very flavourful. My husband and I can eat this every day 😛 😛 .

Try this healthy, nutritious, aromatic and super easy soup. It tastes the best when it is hot.

I am making this soup frequently….and every time my husband loves even more.

Let me know if you have any questions regarding the dish. Your suggestion is welcome.

You can check out similar recipe ideas.
Gujarati Daal
Minestrone Soup
Sambar/Lentil Soup
Gujarati Kadhi

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Lentil (Toor Dal) Rasam

  • Servings: 4-5
  • Difficulty: easy
  • Print

Ingredients:
4 big ripe tomato
1/2 cu split lentils (toor dal) boiled
1 tsp turmeric powder
1 tbsp sambhar powder
Oil for cooking
Salt to taste

For Paste
Small piece of ginger
3-4 cloves of garlic
1 green chili
Soft stems of coriander/cilantro
1 tsp black pepper
1 tsp cumin seeds

For Tempering
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp urad dal
1-2 dry red chili
Small pinch of asafoetida
7-8 curry leaves

Procedure
1. Soak toor dal for 30 mins then cook until completely soft. Or you can pressure cook until 4 whistle. Once pressure cooker cools down, remove cooked dal and then whisk it until smooth.
2. Blanch tomato in boiling water for 1-2 minutes and remove from the water. Blend it in blender to a smooth consistency. If you like, you can just pulse it in blender to keep some texture.
3. Make coarse paste of ginger, garlic, green chili, soft stems of coriander/cilantro, black pepper and cumin seeds using mortar pastel or chopper.
4. In a pan heat the 1 tbsp oil, add cumin seeds, mustard seeds and urad dal. When mustard seeds stars to pop, add whole dry chili. curry leaves and asafoetida. Saute for 30 seconds. Then add paste made earlier and saute on low heat for one minute stirring continuous.
5. Then add tomato puree, boiled dal, sambhar powder,turmeric power, salt and 4-5 cups of water to make it slightly thin soup. Let it simmer on low for 10-15 minutes. You will notice your house busting with flavours of curry leaves, cumin and other flavours.
6. Before Serving garnish with coriander leaves. Enjoy this lentil rasam tomato soup itself or serve with idly, dosamedu vada or with plain rice. It is spicy, tangy and very flavourful. My husband and I can eat this every day.

Enjoy!
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Author: Bhavna's Food Journey

Welcome to Bhavna's food journey! Join me in cooking easy, simple, healthy and delicious food. I am a mother of two adult children and understand the fast life of today's adult. Hope you will enjoy and try my recipes. Looking forward to hearing from you!!

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